Ingredients
-
2 tablespoons olive oil
-
2 large onions, cubed
-
3 carrots, diced
-
2 stalks celery, diced
-
1 teaspoon minced garlic
-
½ teaspoon paprika
-
7 cups chicken stock
-
3 ½ cups crushed tomatoes
-
1 ½ cups lentils - soaked, rinsed and drained
-
2 bay leaves
-
½ teaspoon salt
-
½ teaspoon ground black pepper
-
¾ cup white wine
-
½ cup grated Parmesan cheese
-
1 sprig fresh parsley, chopped
Directions
-
Heat oil in a large stockpot. Sauté onions until they are glossy. Stir in carrots, celery, garlic, and paprika, and sauté for 10 minutes.
-
Stir in chicken stock, tomatoes, lentils, bay leaves, salt, and pepper. Stir well, then add wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until lentils are tender.
-
Sprinkle soup with Parmesan and parsley before serving.
larkspur
Nutrition Facts (per serving)
258 | Calories |
6g | Fat |
34g | Carbs |
14g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 258 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 1g | 7% |
Cholesterol 10mg | 3% |
Sodium 1278mg | 56% |
Total Carbohydrate 34g | 12% |
Dietary Fiber 14g | 49% |
Total Sugars 7g | |
Protein 14g | 28% |
Vitamin C 21mg | 24% |
Calcium 114mg | 9% |
Iron 4mg | 19% |
Potassium 747mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.